Up next in 10
Paula visits with the Russo brothers to learn how they make their homemade chicken sausage for their low-country boil. The brothers and Paula even whip up a low-country boil for their families.
This recipe is yummy and perfect to share with friends!
Russo's Low-Country Boil Recipe:
(feeds 6-8)
Ingredients
4 lbs. Large Georgia Wild Shrimp (26-30 count)
3 lbs. Chicken or Turkey Italian Sausage
12 Ears of White or Yellow Corn (halved)
5 lbs. Small Red Potatoes
6 Oz. Old Bay Seasoning
¼ cup salt
¼ cup White Vinegar
1½ Gallon Water
Directions:
1. In a large stainless steel outdoor cooker, combine water, salt, vinegar, and seasoning and bring to a boil.
2. Add sausage and potatoes, cover and cook for 10 minutes. Add corn, cover and cook for another 10 minutes.
3. Turn heat off and add the shrimp. Let cook until you can’t see through them. (DO NOT OVERCOOK HERE! Should only take about 3 minutes)
4. Drain the Low-Country and dump out on a table covered with a plastic table-cloth. Drawn butter, cocktail sauce, and lemons are a great way to kick it up another notch.
5. You will need butter for the corn and potatoes and have some Old Bay for your guests to sprinkle on their meal!
https://www.positivelypaula.tv/s02ep07
More recipes at www.PaulaDeen.com
Show More Show Less View Video Transcript
0:00
hey y'all welcome to what's cooking with
0:02
Paula Dean today uh I've got another
0:05
surprise for you today uh you know I've
0:08
told you about the Russo Brothers
0:10
they're the king of seafood here in
0:12
Savannah Georgia I think their father
0:15
either their grandfather started their
0:17
Seafood business way back you know
0:20
around the turn of the century and uh
0:23
they also they don't deal in just
0:26
Seafood you know every good low country
0:28
ball has to have good sausage in it well
0:32
people around this area just adore their
0:34
homemade sausage and today they're going
0:38
to show us how they make that delicious
0:42
sausage and then naturally we're going
0:45
to throw it into a low country ball
0:51
[Music]
0:55
y'all this all started from my uncle
0:58
when I first started my catering
0:59
business uh I was buying my sausage from
1:01
my uncle and then after he passed away I
1:03
started doing on my own and he gave me
1:05
the recipe the seasonings that go in it
1:08
and uh my Aunt Joan taught me how to
1:10
make it and from then on it's just been
1:12
only thing we do is use our chicken
1:13
sausage in a low country boil I'm taking
1:16
I cut it when I buy this I buy boneless
1:18
skinless thy meat and it's not 100% so I
1:23
come back and I cut off all that excess
1:25
fat so it's not into sausage I've tried
1:28
the other stuff once before the other
1:30
type of sausage and it took me an extra
1:32
half an hour to clean all the grease out
1:33
of my cooker after I cooked my low
1:35
country so I decided I want to have
1:37
something that people would
1:39
really enjoy and I tell you I've had
1:42
more people confidence on these sausage
1:45
than I could ever imagine you know as a
1:48
saying if you see sausage being made at
1:50
the Sausage Factory you wouldn't want to
1:52
go through it but you'd want to see mine
1:54
being made cuz you'll see what goes in
1:56
it and we don't put all that filler in
1:58
there and that makes a big
2:00
difference we just about finish this
2:02
part of the
2:04
process now Jamie we're going to go
2:06
ahead and put the seasoning in after
2:08
we've already removed our fat and any
2:10
gristle or anything was on that meat and
2:12
after we do that we add a little bit of
2:13
water mix it well and then we'll put it
2:15
in the press and run it through our
2:18
skins then we take it we transfer it
2:20
into our press bucket these are all
2:23
natural skins and once we get these
2:27
on just let it rip
2:32
okay so now I'm going to make them up in
2:34
individual sausages uhhuh and uh I you
2:37
start off with the first one like so you
2:40
twist one come down to the next one and
2:42
I pinch off two that way I can always
2:45
twist in the same direction and I'll
2:47
leave a little space between them so I
2:50
can come back later and cut it at that
2:54
point all right this is good quality
2:57
sausage and the extra time and trouble
2:58
we put into it really makes a big
3:00
difference in our low country boil and
3:02
our customers have been loving it now
3:03
for over 33 years y'all I told y'all I'm
3:07
from Al beanie Georgia and when we would
3:09
get together with friends there it was a
3:12
fish fry cuz there's so many ponds there
3:15
to get good fresh
3:16
fish uh but I quickly discovered when I
3:20
moved to Savannah that if you went to a
3:23
friend's house a gathering it was going
3:25
to be a low country ball you know I've
3:27
done a lot of low country ball over the
3:29
years years on my show but I've never
3:31
done a famous
3:33
Russo uh Low Country ball so I can't
3:36
wait to see what all you do Vin we do
3:39
our was a little different the main
3:40
thing is that we start off with quality
3:43
yes okay Charlie brought us some nice
3:45
local shrimp we got some beautiful good
3:47
for Charlie 2630 count shrimp right here
3:49
from the store are beautiful and they're
3:50
gorgeous aren't they and the corn isti
3:53
we got we wish we'd had Silver Queen but
3:55
it's not that time of year and then
3:56
that's my fresh homemade Italian sausage
3:59
from
4:01
chicken wow and this is what sets yours
4:05
apart from everybody else here in town
4:07
because we're going to the store and
4:09
buying the sausage matter of fact one of
4:12
your your uh film crew here has had it
4:14
twice I just I just want to let y'all
4:17
know where we are today we're actually
4:20
at Vincent Russo's house and his wife
4:23
Monica live here on richardon Creek
4:25
y'all and this the same Creek that my
4:27
son Jamie lives on hi PA we've already
4:30
got the the water height we've already
4:32
had the salt uh uh in the in the cooker
4:36
now we're going to come in with this is
4:37
J seasoning what is J season it's like
4:40
it's I guess the most fam familiar name
4:42
would be uh like old B oh okay called J
4:47
have you ever heard of that Michael
4:48
that's what I used to get in a big 50 lb
4:50
Cas so once this starts boiling we'll
4:52
stir this up we put the Low Country so
4:54
tell me why there's not much water in
4:56
there cuz you don't need as much you
4:58
need less less it doesn't dilute it with
5:00
a lot of excess water in the pot you got
5:01
to put seasoning in one thing or another
5:03
and you put a lot of seasoning as you'll
5:05
see once we start doing it that's very
5:08
little really that's not but about I was
5:09
going to say no that's probably a cup
5:12
but it's Rich that you put in it's Rich
5:13
yeah so uh so guys y'all want to put
5:17
that yep thank you put that up there can
5:19
you get it okay we're going to put the
5:21
corn so that's our potato potatoes and
5:23
the Sausages and our sausage we're going
5:26
to let that cook and then we going to
5:27
end up putting the corn in next and the
5:29
thing behind Low Country Boil is they
5:31
used to call it you know frog Mo stew
5:33
and one thing another in the old days
5:35
South Carolina talk is it right they
5:37
they put it in a galvanized tub uhhuh
5:40
supposedly if you eat anything out of
5:41
galvanize a day it'll hurt you but all
5:43
right so we're going to cook this down
5:45
for a few minutes yeah and then we going
5:47
to come back and put the corn in okay
5:49
and then we're going to put the shrimp
5:51
now I've got to ask you this I've
5:53
noticed that your brother just stands
5:57
around with his hands in his pocket and
6:00
you know I've always said if when I
6:02
walked into the kitchen if y'all got
6:04
your hands in your pocket that means
6:06
you're not
6:08
working trust me let me tell you I'm
6:11
just Paul this is this is a catch up
6:13
because when Vincent started his
6:14
catering okay he started it at the
6:16
business okay it was a Friday like this
6:19
okay and he would take my best help and
6:21
I mean we got 40 customers all over the
6:23
store Vincent start about 12:00 cuz he
6:25
had to get all this stuff ready and I
6:27
there I night catering hard there I oh
6:29
and I'm left with all the stuff well he
6:31
takes off you know and so he comes back
6:33
and I and I'm happen to be by the store
6:34
about 8:00 he comes back I said y'all
6:36
threw already uh it was the wrong date
6:40
[Applause]
6:41
said yeah Paul I hope you don't believe
6:44
every no I hope you don't believe every
6:46
story he tells you here you know kind of
6:50
I'm not knowing what to believe my
6:51
brother does not lie he just keeps
6:53
talking when the truth runs
6:57
out okay I know a couple of guys now we
7:00
got that now the coin's the next thing
7:02
you want to have me the coin right here
7:03
behind you it to okay all right now we'
7:06
got that cooked down we're going to put
7:07
in a fresh corn I shook this this
7:09
morning well it's beautiful and I don't
7:10
use frozen corn that's another thing my
7:12
competitors did I know I don't like
7:14
listen Vincent said this going to take a
7:16
couple of minutes so we going to take a
7:18
break when we come back we're going to
7:20
put the shrimp in and we going to see if
7:22
Charlie Russo has finally done anything
7:24
to help the ca
7:31
[Music]
7:38
the space that you live in really
7:40
affects the way you feel so my first
7:42
recommendation is start by updating your
7:45
window treatments with Smith and Noble
7:48
Smith and Noble's beautiful handcrafted
7:50
blinds draped Shades and shutters are
7:53
custommade just for you and they offer
7:55
different service options to fit your
7:57
needs to get started today contact Smith
8:00
and Noble to get my special limited time
8:03
offer 25% off on your window treatments
8:07
plus free design consultation create a
8:10
space that you're going to love for
8:13
details about my special offer go to
8:16
Smith and noble.com
8:18
paaa that's Smith and noble.com
8:21
paala or call 1800
8:25
659
8:27
3300 that's 1 8006 59
8:35
[Music]
8:42
3300 well we're back y'all uh Vincent
8:45
our chef says everything is ready my
8:48
brother's brought the great Local 21
8:50
charie is passing you the shrim yes sir
8:53
he he's finally out of pocket
8:59
all right okay I'll take your trash just
9:02
a couple of minutes now how long you
9:03
cook your shrimp well what's the one
9:06
thing Paulie you don't see in a good
9:07
Chef's
9:08
Kitchen a timer right a clock and and
9:12
you never go usually when you start to
9:14
see it lose its complete opaqueness yeah
9:18
then it's time to take it out yeah I
9:20
don't I don't like to cook mine any more
9:22
than a couple 3 minutes that's what
9:24
it'll take a couple of minutes all right
9:25
boy get too cold come on Vin we'd be
9:27
hungry okay we're coming we're coming we
9:29
want to serve it hot uhhuh oh my
9:33
goodness oh get back here don't you get
9:35
away all right run away sausage oh my
9:39
God these are my cups when I had my
9:41
catering business uhhuh see what it says
9:43
on the back things I like best are
9:47
illegal and and Vince is
9:51
cooking what's say illegal what illegal
9:54
I like best are illegal immoral and
9:56
Vince is
9:58
cooking you
10:00
drinking I'm
10:02
fine all right this is this is what I've
10:05
been waiting on right
10:06
here thank you
10:08
Bubba I'm going get a play too you want
10:11
to play no
10:13
wow you down with everybody okay oh my
10:16
goodness look in there look at that
10:19
that's delicious like that it is
10:23
delicious no fat in it either is it and
10:25
potato fennel seed in it I have finnel
10:28
uh nine different seasoning no
10:30
preservatives and uh I stand over the
10:33
grinder and I and you'll see with a
10:35
little Cliff we did I trim off any and
10:37
all excess fat number one thing it does
10:40
it doesn't put a lot of extra oil and
10:41
grease in there like you have over the
10:43
average sausage I mean you can cut the
10:45
average sausage in half and you won't
10:46
see like Paula just showed you pure
10:49
chicken or pure beef right on through it
10:51
right you'll see a lot of fat so the
10:52
this keeps it from being oily and and
10:55
like Michael said you know I never
10:56
thought about it but when the shrimp
10:59
greasy it makes them very hard to peel
11:01
right right right thank you Charlie
11:03
right
11:04
welcome how many different uh types of
11:07
shrimp did you say there was there's
11:09
over two there's over 288 different
11:11
kinds of shrimp I can't believe that but
11:14
your Georgia whites and your Texas
11:15
whites bring the highest price on the
11:17
market do they yeah yeah well the the
11:21
wild Georgia Shrimp I know are just
11:24
incredible mhm they're succulent and
11:28
incredible
11:30
um do you guys ever I know y'all think
11:33
about your mom and daddy and and the
11:36
work and the struggle and the
11:38
pain that they went through
11:41
for y'all children to have what you have
11:44
today sure sure wouldn't they be proud
11:47
of y'all every day I think
11:48
of potato and uh that keeps me going too
11:53
cuz being with
11:55
y'all kind of it's it's it's been so
11:59
nice because you know what y'all stand
12:02
for and what my family and I stand for
12:05
is um close together close very close
12:09
together it's all about family M and
12:12
friends that become like family
12:15
right so I can't thank y'all
12:18
enough guys and Monica to have us here
12:22
to your home today and and share the
12:25
laughs and the food with us we enjoyed
12:27
it we had a great time we'll see y next
12:29
time thank you best dishes and
12:33
love Jamie can you get a shot of
12:35
everything I just want everybody to see
12:38
how incredibly beautiful
13:28
oh smoked sausage that I normally use in
13:32
my low country balls when I'm doing them
13:34
but hopefully this gave you some new
13:36
ideas and you know there's always more
13:38
than one way to do things so until next
13:42
time y'all love and best dishes to you
13:44
and
13:46
yours the space that you live in really
13:49
affects the way you feel so my first
13:51
recommendation is start by updating your
13:54
window treatments with Smith and Noble
13:57
Smith and& Noble's beautiful handcrafted
13:59
blinds draped Shades and shutters are
14:02
custom made just for you and they offer
14:04
different service options to fit your
14:06
needs to get started today contact Smith
14:09
and Noble to get my special limited time
14:12
offer 25% off on your winter treatments
14:16
plus free design consultation create a
14:19
space that you're going to love for
14:22
details about my special offer go to
14:25
Smith and noble.com
14:27
slpa that Smith noble.com Paula or call
14:32
1800
14:34
659
14:36
3300 that's 1 800 659 3300
Food & Drink
Hobbies & Leisure